Creamy Garlic Parmesan Chicken
Juicy chicken breasts pan-seared and cooked in a rich, creamy garlic Parmesan sauce, perfect served over pasta, rice, or mashed potatoes for a comforting meal.
Equipment
- 1 skillet for searing chicken and making sauce
Ingredients
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 tablespoon butter
- 5 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon red pepper flakes optional
- 1 teaspoon Dijon mustard
- 1 teaspoon cornstarch mixed with 1 tablespoon water optional, for thickening
Instructions
- Pat the chicken breasts dry and season both sides with salt, black pepper, paprika, and Italian seasoning.
- Heat the olive oil and butter in a skillet over medium-high heat.
- Cook the chicken breasts 5 to 6 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
- Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
- Pour in the chicken broth and scrape the pan to loosen browned bits.
- Add heavy cream, Dijon mustard, and red pepper flakes, then simmer for 3 to 4 minutes.
- Stir in the grated Parmesan cheese until melted and combined.
- If a thicker sauce is desired, add the cornstarch slurry and cook until sauce thickens.
- Return the cooked chicken breasts to the skillet and simmer 3 to 5 minutes, coating them with the creamy sauce.
- Garnish with parsley and serve over pasta, rice, mashed potatoes, or vegetables.
Notes
- Add spinach or mushrooms for extra flavor.
- Substitute chicken thighs for juicier meat.
- Use half-and-half instead of cream for a lighter sauce.
- Add lemon zest for brightness.
- Works well for meal prep and reheats nicely.